Meatless Monday Recipe: Baked Broccoli Macaroni & Cheese

Since it's January and freezing outside, I was in need of some comfort food this weekend.  When it comes to comfort food, you can't go wrong with baked macaroni and cheese, right?  I know it's not the healthiest food in the world. But jazzing it up with broccoli can make it more "adult"and be a place where you can sneak some veggies past a picky eater.

Being vegan, I'm also including the meat- and dairy free-recipe below.

#MeatlessMonday Baked Broccoli Macaroni & Cheese

1 lb noodles of your choice cooked per directions on box
1/2 cup flour
3 cups milk
1/3 cup butter
1/2 lb grated Monterrey Jack cheese
1/2 lb grated Cheddar cheese
1/4 tsp garlic powder
1/4 tsp onion powder
2 cups chopped broccoli

Preheat oven to 350 degrees. In a saucepan whisk 1/2 cup flour with 1 cup milk until smooth. Add 1/3 cup butter, remaining 2 cups milk and spices. Bring to a boil.

Add shredded cheeses and stir frequently until melted and bubbly. Combine cheese sauce, noodles, and broccoli. Salt and pepper to taste. Pour into casserole dish. Top with pepper and paprika if desired. Bake uncovered for 25 minutes.

Serves 4.

Vegan #MeatlessMonday Baked Broccoli Macaroni & Cheese 
In a sauce pan whisk together:
1 1/4 cups non-dairy milk
1 1/4 cups nutritional yeast flakes
2 tbl yellow miso
1 tbl yellow mustard
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
1/4 tsp turmeric

Combine cheese sauce, noodles, broccoli, and 1 container of pureed tofu. Bring to a boil. Salt and pepper to taste. Top with vegan parmesan and veggie cheese shreds if desired. Bake in casserole dish at 350 degrees for 25 minutes.

Serves 4.